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Greek Salad With Wine Vinegar

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Ingredients
  Wine vinegar 1⁄4 Cup (4 tbs)
  Anchovy oil 1⁄2 Cup (8 tbs) (Use Olive Oil To Make 1/2 Cup If Less)
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Oregano 1 Teaspoon
  Romaine head 1
  Iceberg lettuce head 1⁄2
  Endive leaves 4
  Red onions 2 , thinly sliced
  Tomatoes 2 , quartered
  Cucumber 1 , scored, sliced
  Green pepper 1⁄2 , cut into strips
  Radishes 6 , sliced
  Greek olives 10
  Anchovy fillets, 1 Can (10 oz), drained, save oil
  Feta cheese 1⁄2 Pound
Directions

Cut garlic in half and spear with toothpick.
Combine vinegar, oils, bay leaf, garlic and, oregano.
Mix well and chill several hours or overnight.
Wash and dry greens.
Combine with remaining vegetables, anchovy fillets and cheese.
Before serving, remove bay leaf and garlic from dressing; shake well and pour over salad.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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